Sour Ale - Gueuze
Top 10 Gueuze Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Base Gose (with fruit addition) |
6 gal | 4.92% | 0 | 1.051 | 1.013 | All Grain | 2313 | |
| kettle sour |
5.5 gal | 6.03% | 14.3 | 1.062 | 1.016 | Partial Mash | 2260 | |
| Lambic using Turbid Mash |
12 L | 6% | 9.27 | 1.050 | 1.004 | BIAB | 2257 | |
| Barrelled Honey Gueuze |
14.5 gal | 6.94% | 0.22 | 1.059 | 1.006 | BIAB | 2057 | |
| Smoked Gose |
4 gal | 4.32% | 13.27 | 1.044 | 1.011 | All Grain | 1907 | |
| Simple Gueuze |
5.5 gal | 4.64% | 0 | 1.044 | 1.008 | All Grain | 1593 | |
| Ginger Gose |
5.5 gal | 4.91% | 8.18 | 1.045 | 1.007 | BIAB | 1501 | |
| Psudo-Lambic |
6 gal | 4.97% | 6.97 | 1.047 | 1.009 | All Grain | 1318 | |
| Pop gueuze the weasel |
5 gal | 5.64% | 0 | 1.053 | 1.010 | All Grain | 1149 | |
| Gose Gossage |
5 gal | 5.02% | 9.61 | 1.050 | 1.013 | All Grain | 1115 |
Newest Gueuze Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Mango Sour 5 gal |
5 gal | 5.1% | 6.29 | 1.041 | 1.002 | extract | 67 | |
| Sea How it Gose (Split Batch 1) |
25 L | 4.03% | 11.62 | 1.041 | 1.010 | All Grain | 93 | |
| And So It Gose |
6 gal | 5.73% | 8.11 | 1.051 | 1.007 | BIAB | 110 | |
| Mango Sour |
19 L | 6.48% | 14.84 | 1.058 | 1.009 | All Grain | 70 | |
| This shit tastes sour to me |
21 gal | 5.81% | 0 | 1.055 | 1.010 | All Grain | 83 | |
| Cherry Gose |
24 L | 4.01% | 9.17 | 1.041 | 1.011 | All Grain | 101 | |
| Quick Pale Sour 21 |
11 gal | 5.99% | 43.32 | 1.050 | 1.004 | All Grain | 140 | |
| Raspberry Sour |
17 L | 6.91% | 0 | 1.068 | 1.015 | extract | 142 | |
| PS Sour Beer |
5.5 gal | 4.01% | 51.44 | 1.034 | 1.003 | All Grain | 138 | |
| Wescoast Goze |
16 L | 5.24% | 13.99 | 1.050 | 1.010 | All Grain | 131 |
Fermentables Used In Gueuze Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 25 | German | Grain | acidulated malt |
3.4°L
|
27 | 11% | 2% - 26% |
| Pale 2-Row | 22 | Grain | base malt |
1.8°L
|
37 | 45% | 10% - 76% | |
| American - White Wheat | 21 | American | Grain | base malt |
2.8°L
|
40 | 34% | 6% - 55% |
| German - Pilsner | 19 | German | Grain | base malt |
1.6°L
|
38 | 53% | 20% - 100% |
| German - Wheat Malt | 16 | German | Grain | base malt |
2°L
|
37 | 37% | 4% - 60% |
| American - Pilsner | 15 | American | Grain | base malt |
1.8°L
|
37 | 36% | 22% - 54% |
| Flaked Wheat | 10 | Adjunct | raw |
2°L
|
34 | 19% | 6% - 36% | |
| American - Wheat | 10 | American | Grain | base malt |
1.8°L
|
38 | 40% | 24% - 61% |
| American - Red Wheat | 7 | American | Grain | base malt |
2.5°L
|
38 | 24% | 8% - 50% |
| German - Bohemian Pilsner | 7 | German | Grain | base malt |
1.9°L
|
38 | 47% | 41% - 61% |
Hops Used In Gueuze Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 13 | 3.5 | 80% | 50% - 100% |
| Citra | 7 | 11 | 50% | 11% - 100% |
| Hallertau Mittelfruh | 5 | 3.75 | 80% | 50% - 100% |
| Artisan - Cascade | 5 | 5.8 | 69% | 15% - 100% |
| Fuggles | 5 | 4.5 | 93% | 67% - 100% |
| Lemondrop | 4 | 6 | 67% | 11% - 100% |
| Willamette | 4 | 4.5 | 88% | 50% - 100% |
| Mosaic | 4 | 12.5 | 55% | 20% - 100% |
| Perle | 2 | 8.2 | 100% | 100% - 100% |
| Huell Melon | 2 | 7.2 | 50% | 29% - 80% |
Steeping Grains Used In Gueuze Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Acidulated Malt | 2 | German | Grain | acidulated malt |
3.4°L
|
27 | 100% | 100% - 100% |
Yeasts Used In Gueuze Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 16 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Lactobacillus 5335 | 6 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
| Wyeast - German Ale 1007 | 4 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Fermentis - Safale - German Ale Yeast K-97 | 4 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 4 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Wyeast - Roeselare Ale Blend 3763 | 4 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
| Fermentis - Safale - English Ale Yeast S-04 | 3 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Lallemand - WildBrew Philly Sour | 3 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 3 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - Brettanomyces lambicus 5526 | 2 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
Other Ingredients Used In Gueuze Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 11 | Water Agt | Mash | 15% | 0% - 55% |
| Irish Moss | 8 | Fining | Boil | 41% | 2% - 100% |
| Coriander Seed | 7 | Spice | Boil | 34% | 0% - 100% |
| Sea salt | 7 | Flavor | Boil | 34% | 1% - 100% |
| Lactic acid | 6 | Water Agt | Mash | 61% | 17% - 100% |
| Table Salt | 5 | Flavor | Bottling | 21% | 0% - 100% |
| Whirlfloc | 5 | Fining | Boil | 49% | 12% - 90% |
| Epsom Salt | 4 | Water Agt | Mash | 9% | 0% - 28% |
| Calcium Chloride (dihydrate) | 4 | Water Agt | Mash | 26% | 0% - 58% |
| Chalk | 3 | Water Agt | Mash | 6% | 0% - 14% |
Photos
